EASIEST CROCK POT STEW

5 Qt. Crock Pot for Easiest Crock Pot Stew

Here's the easiest crock pot stew you will ever make and it's great for any night of the week. Did you see this on Twinformation on YouTube? Let us know in the comments if you did. 
This crock pot recipe makes A LOT of food so you'll be able to freeze it, pull it out, defrost it and eat it whenever you don't have time to make something.

You can make this stew with things you probably already have in your pantry and fridge.

WHAT YOU'LL NEED (TOOLS):
CROCK POT - 3 OR 5 QT. VOLUME
CUTTING BOARD, KNIVES, OR FOOD PROCESSOR

Packages of lentils & brown rice will cost about $1 a pop

INGREDIENTS:
(all of these are really up to your discretion - what you like, what you have lying around, you get the idea)
4 carrots (peeled & diced)
4 celery stalks (diced)
1 onion (chopped finely)
4 garlic cloves (chopped finely)
1 red bell pepper (seeded & diced)
1 cup uncooked lentils (rinsed & sorted)
1/2 cup brown uncooked brown rice
Water
Vegetable or chicken boullion
Spices to taste (sage, rosemary, bay leaf, thyme, salt and pepper are all nice choices with this stew)

For the "meat" of the meal:
1 pkg tofu (drained & pressed and cut into cubes)
OR
1 lb chicken (cut into bite size pieces)
OR
1 lb ground beef

METHOD:
Put all veggie, meat, starch & legume ingredients into crock pot. Fill nearly to top with cool water and put in a few teaspoons or cubes of boullion. Add other spices to taste.

Turn crock pot on high and let stew cook for at least 6 hours. Mix crock pot contents thoroughly following cooking. You can add spices such as salt, pepper, sage, thyme, or anything else you may like to taste at this point.... or, you can allow stew to cool and package it into single-serving, freezable containers. Freeze the containers and the contents and thaw when you need a quick go-to meal.

Single Serving Container of Crock Pot Stew Ready to Freeze

You can spice the stew up to your desire after thawing and heating. Blend the stew for a creamy consistency or keep it as is to enjoy all the ingredients and the wonderful flavors.

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Corn & Black Bean Salad with Lime/Basil Dressing

Ooohh.... this is different, unique, and of course, good... as in, Yum! The cumin in the vinaigrette gives this dish wonderful kick. It's hearty enough to stand on its own as a satisfying main dish.
This recipe came from the kitchens of Food Network and I, and my husband, thank them for that. We've made this dish twice. The 2nd time, we forgot to buy a red bell pepper.
My advice, do not forget the red bell pepper. While it's okay without out and still very tasty, the red bell pepper imparts the essence of sweetness needed to even everything out. It does not quite get there with the mango. Really!

This recipe is very easy and pretty quick to make - especially if you use frozen corn. It does taste better using fresh corn. Frozen has too much water content but will work in a pinch. Romaine lettuce leaves work as garnish and as non-carb wraps for the bean mixture.
Courtesy Food Network:Everyday Italian - Corn & Black Bean Salad w/Basil Lime Dressing

My husband and I have eaten all vegetarian dinners this week. ie. No Fish! Everything has tasted fantastic. Look for more vegetarian recipes soon!